Easy Spaghetti and Vegetables

I never tried making much spaghetti except the traditional tomato sauce spaghetti until a couple years ago. However, Rachael Ray inspired me to try making it different ways, and I learned from her shows how easy it is to make a simple sauce using some of the starchy pasta water. This is such an easy dish that can be changed up many different ways. Just about any vegetables would be good added, as well as cooked meat, if desired. This is filling, pretty healthy and quick to fix up. Enjoy!


Ingredients:

3/4 pound spaghetti or capellini or other pasta
1-2 cups canned chopped tomatoes with its juice
1 1/2 cups each of broccoli and cauliflower (or other frozen/fresh vegetables- I really like to use chopped spinach or other greens)
1  15 oz. can of white cannellini beans, drained and rinsed
2 cups cottage cheese
3 cups reserved pasta cooking water (approximately)
2-4 Tbsp finely chopped fresh parsley
2-3 Tbsp finely chopped cilantro/culantro (use lesser amount if using culantro)
2-4 cloves of garlic, finely minced
1/4 -1/2 cup grated parmesan cheese

In a large cooking pot, boil spaghetti/pasta and vegetables in  well-salted water. When finished, drain vegetables and pasta, reserving the water. Meanwhile, prepare the other ingredients and mix into the cooked pasta. Add in the pasta water until the proper sauce consistency is obtained (the pasta will soak up a lot of water, so feel free to make it a little more "wet" if not eating immediately).  Cream cheese (light) is also a great addition, in place of the cottage cheese. It also would be good with some crumbled bacon bits on top.

Serves approximately 6-8